2. Mix the corn flour with the white flour, add a little warm water to the yeast and mix it evenly, pour it into the flour, add a little warm water, and mix until the dough is sticky and not sticky.
3. Cover the dough or cover it with plastic wrap, and put it in a warm place to ferment for two hours to twice its size.
4, white radish peeled and shredded, add a little salt and mix well until the water comes out and then squeeze dry.
5. Add shrimp skin, chopped green onion, ginger powder, white pepper, salt, chicken essence and cooked oil and mix well to form a filling.
6. According to the degree of fermentation, the fermented dough can be kneaded with a little alkaline surface and let stand for a while.
7. Pick up a small piece of corn dough and squash it with your hands. If you are afraid of sticking your hands, you can stick a little dry flour on your hands.
8. Hold the dough in your left hand, put in the stuffing, and hold the dough in your right hand and push it up until it closes and sticks.
9. Sprinkle a little dry powder on the dough table, put the dough down, put it on the dough table, and reunite the dough with both hands.
10. Put the wrapped dumplings in a steamer, steam them for 35 minutes on high fire, and continue stewing for 10 minutes.